Some of my favorite dishes are the result of creative use of what I have on hand. There is a running joke in my family, though. David or Chris will comment on how good something is and then wistfully say, “But we’ll never have this again, right?”. Yellow Rice Enchilada Casserole is one of those successes and this time I wrote it down. So maybe we WILL have it again!

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Yellow Rice Enchilada Casserole

Taco Tuesdays are a big hit around here but on the night this recipe was created, I was out of corn tortillas. I did have a few flour tortillas and a package of yellow rice mix, though. With a handful of ingredients I nearly always have on hand I created this super tasty casserole.

I hope you enjoy it as much as we did!

5 from 1 vote

Yellow Rice Enchilada Casserole

Ingredients

1 pkg. yellow rice mix prepare according to package directions
8 flour tortillas
1 can black beans drained and rinsed
1 can diced green chiles
1 can corn drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp Creole seasoning or pinch of cayenne
1/2 - 2/3 cup salsa
2 cups cheddar cheese grated

Instructions

Prepare yellow rice according to package directions
Preheat oven to 350 degrees.
In medium saucepan combine black beans, green chilis, corn and seasonings. Heat through.
Lightly grease baking dish and spread half of salsa on bottom.
Spread half of cooked yellow rice over salsa.
Fill each tortilla with a couple of tablespoons of bean mixture, roll up and place seam side down on top of rice.
Spoon rest of rice over rolled tortillas and spread evenly.
Drizzle remaining salsa over casserole.
Sprinkle cheese evenly over rice.
If there is any bean mixture left, spoon it down the center of the pan.
Sprinkle with dried parsley if desired (or cilantro if you like that stuff - ha!)
Bake for 20-30 minutes until hot and bubbly.

I served it topped with a dollop of sour cream, a simple side salad and tortilla chips. I had used the last of the salsa in the casserole or we would have had that with the chips.

This was SO good and the leftovers were great for lunch the next day. In fact, next time I may make a larger batch and try freezing some for future lunches.